This cream is a plain ice cream, with French candied fruits cut fine and added when nearly frozen. Fruits must not be added long enough before serving to freeze hard, as the object desired is to simply chill them well.
Use either a pure cream or a custard basis. Sweeten as before, but do not flavor. When about half frozen, remove the cover, and add the fruit, finely pulped and sweetened to taste. Peaches should be cooked, unless very soft, and put through a puree sieve. Strawberries and raspberries should be put through a sieve to remove the seeds, Bananas, if sliced fine, can be used as they are. If the fruit is in pieces, care must be taken to not freeze the fruit hard.
Strawberry syrup, raspberry syrup, etc., may be easily canned while we have fruit, and they make the most delicious creams when fresh fruit cannot be had. Such fruit syrups should be boiled until thick, and sweetened, as a thin fruit juice will make a watery cream.
This has condensed milk as its basis, and requires a little higher flavor than an ordinary ice cream, otherwise it is made in the same way as plain cream.
Brown bread ice cream, macaroon ice cream, etc., are simply plain ice cream with a portion of fine crumbs stirred in just at the last.
Make the same as directed for plain ice cream, except leave out the lemon and vanilla extract, and put in extract of pistachio, and tint with spinach coloring, or use the pounded pistachio nuts, if you can get them.
Milk, one quart; eggs, four; sugar, one cup; gelatine, one tablespoonful (unphosphated) ; vanilla extract, one tablespoonful; figs, one-half pound; walnuts, one-half pound. Soak the gelatine in cold water to cover. Put the gelatine in a bowl, and pour one-half cup of hot milk over it. Make a custard of the sugar, the eggs and the remainder of the milk. Pour the hot custard over the gelatine, and stir until dissolved. Let cool, and freeze. When nearly frozen, add the figs and nuts, cut fine. Let stand packed one hour before serving.
These are usually made of fruit juices, sugar, and water. Sometimes white of egg is added. Sorbets, granites, and punches are properly served in the midst of a dinner, immediately after a roast. Sherbets are usually served at the end of a dinner, but are sometimes served instead of a punch. Sorbets and punches are simply iced or partially frozen. They should have smooth, even, cream-like consistency. Sherbets, when frozen in an ice-cream freezer with many paddles, especially when white of egg is used in their composition, are very smooth and creamy. Some object to this because they do not mold well. When a syrup is made with the water and sugar before adding to the fruit juice, the sherbet is finer grained than when the sugar and water are added cold. If the sherbet is to be molded with ice cream, it is better to mix the ingredients cold, and freeze without the flange, scraping from the sides of the can with a wooden spoon, and beating well occasionally. Sherbets are usually served in sherbet cups. Orange sherbet is nice served in orange cups. Granites, as the name indicates, should always be rough and coarsegrained. They and sherbets should be frozen as firm as any ice cream. Granites are made by packing sweetened fruit juices and water in ice and coarse salt for three or four hours, or more, and stirring little.
Liquors are often used in ices, but they should never enter into any dish except in cases of severe illness, and then only by a physician's order.